Vermicelli Kheer

This is a very very tasty and easy kheer recipe. It is so much similar to our traditional semia payasam. The main difference is the thick consistency and the usage of cashew and almond milk. It makes it a truly delicious dessert and a real treat to our sweet tooth.

Ingredients

1.5 cup almond milk
1.5 cup cashew milk
1.5 cup wheat vermicelli/seviyan
8-9 tbsp sugar - add less or more for desired sweetness
½ tsp cardamom powder
1 tbsp raisins
1 tbsp raisins and cashews for garnishing

Instructions

In a pan or kadai dry roast the vermicelli till they get a golden hue. Lower the flame and in the same pan, add both the cashew and almond milk. Stir.
Add sugar, and mix well.
The mixture will begin to thicken as the vermicelli begins to get cooked.
Simmer for 7-10 minutes till the vermicelli becomes soft and is cooked well.
Add the cardamom powder, and raisins. Simmer for a couple of minutes. Remove from fire. Garnish with cashews and raisins.
Serve vermicelli kheer hot or warm or you can chill and serve the kheer cold.